This upscale restaurant takes note from Japanese traditional fine dining, with attentive-but-unstuffy service and beyond-elegant plating. Embracing the kaiseki style, diners start with a playful selection of amuse-bouches and then move through a progression of 10 courses that bring together the owner-chef’s Japanese training and locally-grown produce from the restaurant’s farm. Dishes change constantly and are in tune with the seasons: during winter you might find freshwater eel and braised konbu over brothy koshihikari rice, while summer brings in fresh peas and celtuce to liven up steamed black cod. At $425 per person, a meal here isn’t cheap, but it’ll be one to remember your whole life.